Rainbow Ricotta Dip
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 15-ounce container part-skim ricotta, such as lucerne
  • 1 8-ounce package cream cheese, such as lucerne
  • 1 5-ounce package goat cheese, such as open nature
  • 2 teaspoon minced garlic, such as safeway farms garlic
  • 1 teaspoon oregano, such as safeway kitchens
  • 1/2 teaspoon coarse ground black pepper, such as safeway kitchens
  • 1 7-ounce package pesto, such as open nature
  • 1 7-ounce container sun-dried tomatoes, such as safeway select, well drained and finely chopped
  • 1/3 cup pine nuts, lightly toasted
  • baguette or crackers, for serving
Directions
  1. Place the ricotta, goat cheese, cream cheese, garlic, oregano, and black pepper in a food processor with a regular blade. Blend until smooth, scraping down sides of bowl if necessary.
  2. Spoon one-third of the cheese mixture onto the bottom of an 8-by-8-inch baking dish. Spread the pesto over the cheese mixture. Add another third of the cheese mixture over the pesto then add a layer of sun-dried tomatoes. Cover the sun-dried tomatoes with the remaining cheese mixture.
  3. Cover and refrigerate for at least 3 hours.
  4. Garnish the top of dip with toasted pine nuts before serving.